Nettle and Blue Cheese Soup

Peel the potatoes and cut them into cubes.

Put them in a pot with boiling vegetable broth or just water and cook for ten minutes.

Wash and pick the leaves of fresh nettle that was picked in the forest or garden. It's better to do it wearing gloves because nettle stings! Take only young bright green leaves, they are the most tender. Put the nettle leaves into the pot with the potatoes and cook for five minutes.

Now you need to puree the soup with an immersion blender until it becomes silky and homogeneous. You can lightly season and salt the soup, but blue cheese is usually very salty, so don't overdo it. That's it, the nettle soup is ready! When serving, crumble any blue cheese into it: Roquefort, Danablu, Roquefort, Gorgonzola. Of course, it's not necessary to use expensive cheese, take the simplest and most affordable one and add it to the plate according to your taste. Bon appétit!